Flavors and Traditions of Baltic Cider

Baltic ciders are crafted from apple juice sourced from our local gardens.

Due to the cooler Northern European climate, Baltic ciders are fresh, aromatic, and possess a distinctive acidity. They can be described as clear, sweet-and-sour, or dry, with a pronounced apple aroma and a medium to light structure. They are enjoyable to drink and lack pronounced tannins. The unique character of the Baltic ciders is shaped by the local climate and soil, which influence the apples grown in the region.

Apples used include traditional heirloom cooking/ eating varieties, cider apple varieties, crabapples, wild apples (Malus sylvestris) and wild seedlings.

In order to achieve the desired harmony of flavour, cider is usually made by combining several apple varieties or adding natural flavors from aronia, rhubarb, quince, elderflower, hops, and other.

By boldly experimenting with cider-making techniques and apple varieties, the Baltic cider makers are proudly contributing to the cider tradition known in the countries of the world as the New World style. They cultivate orchards with specially selected varieties and work closely with apple growers and researchers to achieve the best flavours and quality.

The technology of cider production is different from the traditional methods used in France and England for most of the ciders produced in the Baltics. Here, cider is made in a manner more similar to white wine. Cider makers often use other fruits and berries to supplement their ciders and gain a variety of flavours. In winter, several cider makers also offer hot cider, which warms you up wonderfully, and just like mulled wine it can be served with a cinnamon stick or even with cloves and a slice of orange.

According to the production methods, the following types of cider are produced in the Baltics: 

Pet Nat:

This method involves bottling cider before fermentation is complete, allowing it to develop natural carbonation in the bottle, resulting in a lightly sparkling, rustic-style cider. It is unfiltered and often slightly cloudy, retaining the natural flavours of the apples.

Traditional Method:

Cider made using the traditional champagne method undergoes secondary fermentation in the bottle, creating fine bubbles and a refined taste. It is often aged on the lees for added complexity.

Natural Cider:

Natural cider is made with minimal intervention, using wild yeast for fermentation and no added sulphites or filtration. This results in a cider that is authentic and reflective of the local terroir.

Flavoured Ciders:

These ciders are enhanced with added fruits, berries, herbs, or spices to create unique and diverse flavour profiles. Popular examples include ciders infused with hops, elderflowers, chokeberries, black currant, and others.

Wood or Barrel-Aged:

Ciders aged in wooden barrels develop complex flavours, often with notes of oak, vanilla, or spices.

Still Cider:

Still cider is non-carbonated and has a smooth, flat texture, allowing the pure flavours of the apples to shine through without the distraction of bubbles.

Mulled Cider:

This is a warm cider infused with spices like cinnamon, cloves, and nutmeg, often sweetened and served as a comforting drink during colder months.

Non-Alcoholic Cider:

Made by removing or bypassing the alcohol in the production process, non-alcoholic cider offers the flavour and refreshment of cider without the intoxicating effects.

Cider makers build their orchard collections by selecting the most suitable apple varieties for local growing conditions and the desired cider qualities. They graft their own trees, source classic cider apple varieties, and gather seedlings from wild cider apple trees. They also collaborate with horticultural institutes, where researchers cultivate native cider apple varieties.

The following apple varieties are used for cider in the Baltics:

• Heirloom varieties - dessert and winter apples, passed down through generations, with their unique flavors.
• Popular cultivated varieties, such as ‘Auksis’, ‘Melba’, ‘Antonovka’, ‘Sandra’, ‘Liivika’, and others.
• Crabapples - smaller than typical apples, these fruits have an astringent, tart, sour, or bitter taste, making them excellent for cider.
• Wild apples (Malus sylvestris) - each autumn, cider makers go on "apple safaris," exploring forests and abandoned gardens to gather fruit from wild apple trees, selecting the finest for their collection.
• Cider apple varieties cultivated by horticulture institutes in Latvia and Estonia. 
• Well-known cider apple varieties such as  ‘Dabinet’, ‘Yarlington Mill’, ‘Kerr’ are introduced in Baltic orchards to test their suitability in local conditions

The proximity to the Baltic Sea, the bright summer nights, and temperature fluctuations make the Baltic climate exceptionally well-suited for apple cultivation. Latvia is characterised by clayey sandy soils. Large parts of Estonia lie on a layer of limestone, and the soil is generally rocky with limestone outcrops. Summers in the Baltics are short and cool, but the autumns are long. There is a rather lengthy non-vegetative period.